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Keto Zucchini Chicken Enchiladas

This keto-friendly variant of Mexican chicken enchiladas with zucchini rather than tortillas are going to be a yummy low-carb meal to you and your loved ones.
Course Dinner, Lunch
Cuisine Keto, Low Carb, Mexican
Keyword chicken enchiladas, keto enchiladas, low carb enchiladas, zucchini enchiladas,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 264kcal
Author Jessica

Ingredients

  • ½ onion chopped
  • 1½ cups chicken-meat cooked & shredded
  • 2 zucchini
  • ¼ tsp chili-flakes
  • 1 garlic clove minced
  • ½ cup Mozzarella shredded
  • 1 cup enchilada-sauce divided
  • 1 tbsp olive-oil
  • ½ cup cheddar shredded
  • salt & pepper to taste

Topping for Serving

  • fresh-parsley chopped
  • full-fat-yogurt

Instructions

  • Heat a tbsp of olive-oil from the skillet, add onion and cook till lightly-brown. Add minced garlic, chili-flakes, salt & pepper, shredded-chicken & ⅔ cup of enchilada-sauce. Mix well and simmer for about 10minutes.
  • Cut zucchini into thin pieces with vegetable peeler. Arrange 4 pieces onto a cutting board together with the edges . Place 2 tbsp of chicken mixture & roll-up and then move into the greased baking dish. Repeat with the rest of the zucchini slices and chicken mix.
  • Pour the rest of the enchilada-sauce over the rolls and top with shredded cheeses.
  • Bake at 350°F for about 20minutes. Serve topped with wheat germ & chopped parsley.